Green Mountain Skiers Maple Hot Buttered Rum Recipes

GREEN MOUNTAIN SKIER'S MAPLE HOT BUTTERED RUM

Steps:

• Bring water to boiling in a small sauce pan.
• Remove from heat and add rum and syrup.
• Pour into two small cups and put a tsp of butter on top of each; sprinkle with nutmeg.

HOT BUTTERED RUM

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

HOT MAPLE BUTTERED RUM

Steps:

• To make maple butter, whip approximately 4 ounces maple syrup into 1 cup softened butter. Set aside. Add spiced rum and 1 pat of maple butter to wine glass or Irish coffee mug. Fill with boiling water stir and serve.;

HOT BUTTERED RUM

Steps:

• In a mug or heat-proof glass, stir 1/4 cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water.
• Float the pat of butter on top and stir it into the drink using the cinnamon stick.

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

HAND-WARMER HOT BUTTERED RUM

Steps:

• In a small bowl, thoroughly combine the butter and sugar.
• Refrigerate until almost firm, about 10 minutes.
• Bring 4 cups water to a boil in a saucepan.
• Place a cinnamon stick in each of 4 mugs.
• Add ¼ cup rum to each mug and fill to just below the rim with boiling water.
• Top evenly with butter mixture.
• Stir with the cinnamon sticks and serve immediately.